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Journal of Agricultural Science and Technology، جلد ۲۵، شماره ۳، صفحات ۶۳۵-۶۴۶
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Quality Evaluation of Gluten-Free Protein Enriched Pasta Prepared Using Basmati Rice Flour, Groundnut Meal and Carrot Pomace
چکیده انگلیسی مقاله Experiments were conducted for the quality evaluation of developed gluten-free protein enriched pasta. The pasta was formulated by taking a different proportion of Pre-gelatinized broken basmati Rice Flour, freeze-dried Carrot Pomace, and Groundnut Meal in the ratios of T1 (100:0:0::PRF:CP:GM), T2 (97:1:2::PRF:CP:GM), T3 (94:2:4), T4 (91:3:6), T5 (88:4:8), T6 (85:5:10), T7 (82:6:12), and T8 (79:7:14) respectively. Pre-gelatinized broken basmati rice flour (T1) was considered as the control pasta. Each pasta sample after drying was packaged in polypropylene bags and stored for 3 months at ambient conditions (28±2°C). Results revealed that the Lightness (L*) value of gluten-free protein enriched pasta decreased, while a* and b* values increased with the increase in the incorporation level of freeze-dried carrot pomace and groundnut meal to broken basmati rice flour. Also, water activity, bulk density, swelling power (g g-1), water absorption index (g g-1), and cooking time were greatly influenced by the increased incorporation level. There was a significant decrease in cooking time and smoothness of gluten-free protein enriched pasta because of fibre addition. On the other hand, incorporation resulted in little clumpiness and disintegration.
کلیدواژه‌های انگلیسی مقاله Broken rice flour, Improving nutritional value, Spaghetti.
نویسندگان مقاله | M. Trilokia
Division of Food Science and Technology, Sher-e- Kashmir University of Agricultural Sciences and Technology of Jammu, Chatha – 180009, Jammu and Kashmir, INDIA.


| J. Dogra Bandral
Division of Food Science and Technology, Sher-e- Kashmir University of Agricultural Sciences and Technology of Jammu, Chatha – 180009, Jammu and Kashmir, INDIA.


| M. Sood
Division of Food Science and Technology, Sher-e- Kashmir University of Agricultural Sciences and Technology of Jammu, Chatha – 180009, Jammu and Kashmir, INDIA.


| N. Gupta
Division of Microbiology, Sher-e- Kashmir University of Agricultural Sciences and Technology of Jammu, Chatha – 180009, Jammu and Kashmir, INDIA.


| U. Dutta
Division of Microbiology, Sher-e- Kashmir University of Agricultural Sciences and Technology of Jammu, Chatha – 180009, Jammu and Kashmir, INDIA.
نشانی اینترنتی http://jast.modares.ac.ir/browse.php?a_code=A-10-66649-3&slc_lang=en&sid=23
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